 | Experienced lady - Carving (Meat, etc.) - 1841 - 158 pages
...coffee, it will make them sufficiently sweet without any additional sugar. 386. Substitute for Cream in Coffee. Beat the white of an egg to a froth — put to it a email lamp of butter, and turn the coffee to it gradually, sO that it may not curdle. It is ditlicult... | |
 | Samuel Dunn - 1849 - 1194 pages
...disturbed by rain or damp air. This is very useful for kitchen windows, for offices, glass doors. &c. Substitute for Cream in Tea or Coffee. — Beat the...small lump of butter, and mix well; then turn the coffee to it gradually, so that it may not curdle. If properly done, it will be an excellent substitute... | |
 | 1849 - 884 pages
...strata beneath each layer of apples. By careful management some kinds are thus preserved for ten years. Substitute for Cream in Tea or Coffee.— Beat the white of an egg to a froth, pnt to it a very small lump of butter, and mix well , then turn the coffee to it gradually, so that... | |
 | 324 pages
...Emigration Committee, that a portion of land was sold, in the year 1840, at the rate of 40,000/. per acre. SUBSTITUTE FOR CREAM IN TEA OR COFFEE. — Beat the...small lump of butter — and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done it will be an excellent substitute... | |
 | Sarah Josepha Buell Hale - Home economics - 1854 - 634 pages
...hours. It will then be of the consistence of creain. It is used by persons who are weak or consumptive. Substitute for Cream, in Tea or Coffee. — Beat the...small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done, it will be an excellent substitute... | |
 | 142 pages
...Tincture of myrrh, two drachms ; common water, four ounces ; vinegar, half-an-ounce. Mix. A SURSTITUTE FOR CREAM IN TEA OR COFFEE. — Beat the white of...small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. If perfectly done it will be ais excellent substitute... | |
 | Robert Kemp Philp - Encyclopedias and dictionaries - 1856 - 372 pages
...snuff, or anything that excites counter action. 2057. SURSTITUTE FOR CREAM IN TEA OR COFFEE. — Reat the white of an egg to a froth, put to it a very small lump of butter, and mis well. Then turn into it gradually, so that it may not curdle. If perfectly done, it will be an... | |
 | Sarah Josepha Buell Hale - Cookery - 1857 - 730 pages
...observe that the broader the bottom and the smaller the top of the vessel, the better it will be. 3688. Substitute for Cream in Tea or Coffee. — Beat the...very small lump of butter, and mix well. Then turn into it gradually, so that it may not curdle. If perfectly done, it will be an excellent substitute... | |
 | Robert Kemp Philp - Cooking - 1858 - 454 pages
...eating a small piece of ice, taking pinch of snuff, or anything that excite* counter action. 2057. SUBSTITUTE FOR CREAM IN TEA OR COFFEE. -Beat the white...very small lump of butter, and mix well. Then turn into it g-adually, so that it may not curdle. If perfectly done, it will be an excellent substitute... | |
 | Robert Kemp Philp - Home economics - 1865 - 410 pages
...steam, as it does when the water is poured on the tea. 2074. Substitute for Cream in Tea or Ooffee. — Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then stir it in gradually, so that it may not curdle. If perfectly mixed, it will be an excellent substitute... | |
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Substitute for Cream in Tea or Coffee. — Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then stir it in gradually, so that it may not curdle. 
